1.Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries

作　　者：Lucia Zeleňáková ;Mária Angelovičová ;Marek Šnirc 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2019 ;13(1):138-149.doi:10.5219/1080

出版社：Association HACCP Consulting

文章 ID：230803288

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2.Protein quality chicken meat after feeding with active substances of citrus fruits and diclazuril and salinomycin sodium

作　　者：Mária Angelovičová ;Ondřej Bučko ;Marek Angelovič 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):499-511.doi:10.5219/915

出版社：Association HACCP Consulting

文章 ID：230803368

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3.Selected parameters of arabica coffee quality affected by its geographical origin

作　　者：Alica Bobková ;Martina Fikselová ;Marek Šnirc

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):260-265.doi:10.5219/794

出版社：Association HACCP Consulting

文章 ID：230803450

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4.Detection of ovine milk adulteration using taqman real-time pcr assay

作　　者：Marek Šnirc ;Tomáš Fekete ;Ľubomír Belej 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):338-343.doi:10.5219/782

出版社：Association HACCP Consulting

文章 ID：230803461

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5.Authentication of caprine milk and cheese by commercial qPCR assay

作　　者：Tomáš Fekete ;Marek Šnirc ;Ľubomír Belej 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):580-586.doi:10.5219/780

出版社：Association HACCP Consulting

文章 ID：230803499

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6.Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis

作　　者：Tomáš Fekete ;Marek Šnirc ;Ľubomír Belej 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):170-175.doi:10.5219/568

出版社：Association HACCP Consulting

文章 ID：230803551

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7.Texture quality of muskmelons (Cucumis melo L.) From different retailers during storage

作　　者：Alica Bobková ;Marek Šnirc ;Martin Král 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):578-584.doi:10.5219/668

出版社：Association HACCP Consulting

文章 ID：230803613

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8.Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat

作　　者：Marek Šnirc ;Ľubomír Belej ;Radoslav Židek 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):585-590.doi:10.5219/670

出版社：Association HACCP Consulting

文章 ID：230803614

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9.Comparison of phytoestrogens dietary intake from vegetables and fruit in selected population in Slovakia

作　　者：Ľubomír Belej ;Marek Šnirc ;Tomáš Fekete 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):680-684.doi:10.5219/703

出版社：Association HACCP Consulting

文章 ID：230803628

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10.The prevalence of Salmonella infections in laying hen flocks producing eggs and their impact on the public health

作　　者：Ľubomír Lopašovský ;Lucia Zeleňáková ;Martina Fikselová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):228-236.doi:10.5219/461

出版社：Association HACCP Consulting

文章 ID：230803665

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